SERVES 6

Olovieh is the Persian translation of the French word Olivier. This salad was first served by a French chef, Olivier, who cooked at a fashionable Moscow restaurant during the mid-19th century. How this dish found its way from a chic Russian dining room to kitchens in Iran is a mystery, but Olovieh is unmistakably the same as Olivier because of the addition of pickles and green peas.

• 2 whole chicken breasts, skinned and boned
• 1/2 cup plain nonfat yogurt
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh mint
• 12 small new potatoes, steamed until tender
• 1 cup frozen peas, cooked just until bright green
• 1 large half-sour pickle (from a delicatessen), finely chopped
• 1/2 cup mayonnaise
• Salt and freshly ground black pepper, to taste

1. Cut the breasts in half and remove any fat or gristle. Place the chicken in a baking dish. In a small bowl, combine 1/4 cup of the yogurt, the lemon juice, and the mint. Pour the marinade over the chicken, turn the chicken to coat both sides, and cover the dish with plastic wrap. Refrigerate for 1 hour.
2. Set the oven at 475 degrees. Uncover the chicken and bake it for 15 to 20 minutes or until the meat is cooked through but not dry.
3. Let the chicken sit until it is cool enough to handle. Cut the chicken into bite-size pieces and transfer them to a large bowl.
4. Cut the potatoes into pieces the same size as the chicken. Add them to the bowl with the peas and pickle.
5. In a small bowl, whisk together the mayonnaise, the remaining 1/4 cup yogurt, salt, and pepper. Pour the dressing over the chicken and stir gently to combine. Taste for seasoning, add more salt and pepper if you like, and serve at once.

source: FROM PERSIA TO BRIGHTON MIDDLE EAST MENU by Sheryl Julian, Boston Globe Magazine Aug 30, 1992